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haha had to do an emergent tube to catch the explosive ferment. man was I wrong.

ok , well i did this with the above subs and it went well, got post boil og 140. smelled great, of course i had to use orange peel with the white scraped off, couldnt find my zester. will post updates.

ok cool. never seen the behind the scenes.thanks

ok this is my first time I used a carboy to ferment so I don't know if this looks right. I used danstar Munich. I rehydrated as per the instructions and pitched at 70 degrees. looks like a lot of dead yeast in the bottom. this after 8 hours at 68-70 degrees. what do ya think?

what was the ferment like? i just bought danstar munic. i hope it doesent act the same. it says to rehydrate, did u?

ok. I am making this for the 31st. ha, the pressures on lads. I went and got the ingredient tonight. I had to sub flaked wheat with barley and danstar Munich for the yeast, what I had avail at a new brew shop. my lhbs is in the middle of a week long festival an didn't want to deal with that. I...

bingo! u nailed it. must of been messing around and didn't reset to 5g batch.

ok i adjusted and got a low og 1.025 8lb pale malt 2 row 1lb crystal 60 10% 1lb roasted barley 10% single mash no mash out med body og1.025 fg1.006 abv 2.47 for a stout i was thinking a bit higher abv but not crazy. more pale malt? i know the roasted barley dont add to fermentables.

great stuff. i had the special grain at .75 in beer smith but it ended up with a 1.89% abv so i upped the sg and got that ratio.i will go lighter on that, prob take the advice and build of a recipe. still want that baileys taste. i am going to forgo the mint. for now

so after 4 days my British bitter looks like this. I think it's co2 and yeast but first time seeing this. tastes good.

im afraid of what additions they use. hahaha

ok so here it is, first time with beer smith recipe maker. 9lb 1.3oz pale malt 2 row 1lb 5.8oz of roasted barley 1lb 13.1oz of choc malt 2lb 3.6 oz of chrystel 60 1.41 cascade 1 pkg safe ale s-04 addition- chocolate and mint in the boil the recipe amounts were adjusted by beer smith. going...

ah cool. now can you roast the flaked barley or would you go for no flaked

I see what your saying. I went about it like I would with cooking. kinda like do these ingredients mix well first then proceed with amounts and process. I want to make it mine but not to copy a recipe and tweak. I am all about the whole process. thanks for the input. I will adjust my question a...

ok, i guess it looks good

ok i am putting together a stout for my HD dealership christmas party. trying to get this in early enough so if it doesnt come out like i want it i have time to switch. here it goes: marris otter flaked barley chrystal 40 chocolate malt cascade 1.oz safe ale s-04 had nice luck with this one...

syrup was a poor choice of words. meant extract

ya i did use that search thing and all the addition threads come up with mostly hop addition. thats why i did in this neat little package here. so spices are in a boil and fruit is in the secondary and fruit is prob better to be a syrup sound about right.

Well im looking to start a stout for christmas. but i was wondering if you can add whatever to any style beer to mess around or does certain ones work better, and others just dont . also when do you add? is it after prim ferm in the secondary or can i leave it to the primary the whole time...

I have a thief and use that. not in boiling wort, that was a first. but I will give another go and due a temp conv.